Some body make a PDF cookbook from this thread please!!!!!!!!

I THOUGHT I had posted this here but couldn't find it. So here ya go.


Broccoli-Cheddar Cornbread

2- 8.5-ounce boxes Jiffy corn muffin mix
4-tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
4- eggs
8- ounces cottage cheese
1- cup shredded sharp cheddar cheese
1- small yellow onion, finely chopped
10- ounces frozen chopped broccoli, (We just use the bagged florets). Chop the florets up in a food processor until they are in small pieces, or the size you want.

Preheat the oven to 375 degrees.

In a large bowl, whisk together the corn bread mix, melted butter, eggs, and cottage cheese until well blended. Stir in the cheddar cheese, onion and broccoli until evenly combined.

Spoon the batter into a 10 to 12 inch cast iron skillet and cook as you would your regular cornbread. Bake until a light golden brown and a toothpick inserted in the center comes out clean.

This cornbread SHOULD be very moist and tasty. DO NOT COOK UNTIL DRY


Serves 8 to 10.


(You can also use a 9/13 backing dish, glass is best if you don't have a cast iron skillet.

Come on Dogs, The grill should already be out, get the steaks in the marinade and warming up to room temperature, plan your side dishes and favorite beverages. IT'S THE WEEKEND!

This recipe is always a HUGE hit:

Korean Short Ribs

• 1 cup soy sauce
• 1/2 cup mirin (sweet Japanese rice wine) or sweet Sherry
• 1/2 cup (packed) dark brown sugar
• 1/4 cup unseasoned rice vinegar
• 1/4 cup oriental sesame oil
• 1/4 cup minced garlic (about 15 cloves)
• 2 large green onions, chopped
• 5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)

Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Prepare barbecue (medium-high heat). Drain ribs; discard marinade, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.

Here's a couple recipes for homemade Ranch dressing.

Recipe: Homemade Ranch Dressing

Prep Time: 2 Hours | Cook Time: | Difficulty: Easy | Servings: 8
Ingredients

1 clove (to 2 Cloves) Garlic
Salt To Taste
1/4 cup Italian Flat-leaf Parsley
2 Tablespoons Fresh Chives
1 cup (Real) Mayonnaise
1/2 cup Sour Cream
Buttermilk (as Needed To Desired Consistency)
White Vinegar (optional, To Taste)
Worcestershire Sauce, To Taste (optional)
Fresh Dill (optional, To Taste)
Cayenne Pepper (optional, To Taste)
Paprika (optional, To Taste)
Fresh Oregano (optional, To Taste)
Tabasco (optional, To Taste)

Preparation Instructions

Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.

In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

(Don’t overdo the garlic or you’ll be up all night).



And here is another
Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

I had the slow cooker out a couple of weekends in a row, it keeps the house nice and cool compared to the oven <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

So anyway, made pulled chicken and pulled pork, here is the chicken (the pork is the same but I added 7up and used a pork butt cut evenly into big pieces and cooked it a little longer).

This is 10 mins of prep time for super delicious eats for the rest of the week:

4-5 pounds of mixed breast and thigh meat, no skin or bones.

Slap everything whole into your slow cooker along with a jar of chipotle peppers in adobo sauce, maybe a little salt, pepper and a handful of crushed garlic cloves as well.

Make sure everything is covered in everything else. No extra liquid, at least as long as you use about half dark meat.

Put a lid on it.

Let it sit on high for 3-4 hours. Probably 1-2 hours longer on low, should give you even more tender meat, but you won't need it.

When it shreds easily with a fork, drain the liquid out (there will be more than you think), shred the whole thing up and add a jar of your favorite bbq sauce. Mine happens to be the "Hot Bone Suckin' Sauce".

With the pork I reduced the liquid afterwards and thickened it up a little, added some agave syrup, cumin, rosemary, chili powder and some salt and pepper, and now have a jar of really delicious homemade bbq sauce in the fridge for next time <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Serve heated in a roll with pickles and/or slaw.

Here's one for ya, got it off the wife's facebook page.

"Chocolate Chunk & Caramel Pecan Pie"

Ingredients:
1/2 cup butter
3/4 cup light-color corn syrup
2/3 cup granulated sugar
2/3 cup packed brown sugar
2 tablespoons water
1/4 teaspoon salt
1 cup whipping cream
2 teaspoons vanilla
2 1/2 cups pecan halves
Pastry for a Single-Crust Pie
3 eggs, lightly beaten
6 ounces dark, bittersweet, or semisweet chocolate, chopped
Whipped cream (optional)

Directions:
1. For caramel sauce, in a medium heavy saucepan, heat butter over low heat until melted, stirring frequently. Stir in corn syrup, granulated sugar, brown sugar, the water, and salt. Bring to boiling over medium heat, stirring constantly; reduce heat. Boil gently, uncovered, for 10 to 12 minutes or until reduced to 1 3/4 cups, stirring frequently. Remove from heat. Carefully whisk in cream and vanilla. Cool for 30 minutes.

2. Meanwhile, preheat oven to 350 degrees F. Spread pecans in a single layer in a shallow baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, stirring once. Remove from oven.

3. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired.

4. For filling, transfer 1-1/4 cups of the caramel sauce to a large bowl. Stir in eggs until combined. Stir in pecans and chocolate. Pour filling into pastry shell. Cover edge of pie with foil to prevent overbrowning. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until filling sets. Cool on a wire rack.

5. To serve, reheat the remaining caramel sauce over low heat. Spoon warm sauce over pie. If desired, serve with whipped cream. Makes 8 servings.
From the Test Kitchen

*Tip Test Kitchen Tip: If you have any leftover caramel sauce, transfer to an airtight container, cover, and store in the refrigerator for up to 5 days. To serve, heat over low heat until warm. Serve over ice cream or desserts.

Pastry for Single Crust Pie:
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter, cut up, or shortening
1/4 - 1/3 cup ice water

Directions:
1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

These recipies came directly from my cooking school in Chiang Mai, Thailand.

Green Curry with Chicken/Gaeng Kow wahn gai.


INGREDIENTS for CHILI PASTE
2 green hot chillies
1 tbsp. chopped shallots
1 teaspoon chopped galangal
1/2 teaspoon chopped kaffir lime rind
1 teaspoon chopped garlic
1 tbsp. chopped lemongrass
1 tbsp. chopped grachai(no english translation,used in fish dishes)
1/4 teaspoon roasted cumin seeds
1/4 teaspoon roasted coriander seeds
1/2 teaspoon salt

OTHER INGREDIENTS
1 cup sliced eggplant
1/4 cup smaller pea-liked eggplants (makheau phuang)
1/3 cup sliced onion
70 grams of either sliced chicken,beef,pork,fishball,or tofu
1 teaspoon sugar
1 tbsp fish sauce
3 kaffir lime leaves
2 stems sweet basil
1 cup coconut milk
1 cup of water

PREPERATIONS OF GREEN CHILI PASTE
Put ingredients for the chilli paste in a mortar. Pound pestal until everything is mixed and ground thouroughly.

PREPERATIONS OF GREEN CURRY
Pour coconut milk in wok and heat on a low fire. Stir until oil appears. Add green curry paste and stir until fragrant. Add chicken and wait until almost done. Put your vegetables in the wok and add some water. When everything is cooked, add sugar and fishsauce. Stir and taste. If preferred add some more salt or sugar. Finally put the sweet basil and lime leaves. Serve with rice.

Papaya Salad/Sohmtum


INGREDIENTS
1 cup shredded green papaya
1 hot chili
5 cloves of garlic
1 tbsp. lemon juice
2 teaspoons sugar
1/3 cup of sliced long bean
1/3 cup sliced tomatoes
2 tbsp peanuts
1 tbsp fish sauce
1/4 teaspoon salt

PREPARATION
Put garlic and chillies into mortar and crush with pestal. Add the shredded papaya,peanuts, and longbeans. Crush before adding the tomatoes. Mix with lemon juice, sugar,fish sauce, and salt. Pound one more time thoroughly until ready. Serve with raw cabbage,lettuce,longbeans, and morning glory.

Thai dipping sauce.

Preperations
Crush garlic and chili. Put into bowl together with water,salt,sugar and vinegar. Heat on low fire to boiling. Mix flour with some water and add to the mixture to make thicker.

Hot and Sour Soup with Shrimp/ Tom yum goong


Ingredients
2 crushed hot chillies
1/2 cup of sliced straw mushrooms
1 stalk of lemongrass
1/4 sliced onion
1/4 cup of sliced galangal
1/4 cup of sliced tomatoes
3 kaffir lime leaves
1 tbsp lime juice
2 tbsp fish sauce
1/2 teaspoon sugar
1/2 tbsp shrimp chili paste
2 cups of water
5 shrimps
1 tbsp chopped spring onion
1 stem of coriander plant
1/4 teaspoon of salt
2 leaves of parsley

Preperations
Place water in a wok, heat until boiling. Add chillies,lemongrass,galangal,and onion. Cook until fragrant. Add shrimps,tomatoes,and mushrooms. When done, flavour with fish sauce,sugar,and shrimp chilli paste. Stir thoroughly and finally add lime juice,spring onion, parsley,coriander,and lime leaves. Serve with rice.

For all the beacon lovers:
Pork belly, the stuff that beacon is cut from (the stuff gets called differently in UK and in AU, so just making sure...), as much as you want. Cut into chunky pieces, say inch by inch. Preheat generous piece of lard on a skillet and brown the meat.
Transfer to a baking tray (if baking) or into the slow cooker.
Pour in a pint of water and a pint of dry red wine.(liquids are supposed to cover the meat on a baking tray, in slow cooker it might be less)
Add some rock salt, a few springs of fresh thyme, 4-6 crushed (whole) garlic cloves, some chili flakes, pepper (other spices to taste).
Put in oven preheated to 200C/400F degrees, bake for 30 min, then turn down the temp to 150C/300F and bake for another 1.5-2 hours.
Might need to top up on liquids after an hour, don't bother with water, put some more wine in! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> another cup, 250 ml, should do (basically you use a whole bottle, a pint in first go and a healthy swig from the bottle for you, then a swig for you and the rest into the baking tray <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />)
Serve with mashed potato immediately or eat cold with bread later <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I'd recommend oven made, it just tastes better.